06This needs to be cooked for at least 10 minutes to insure no raw flavor. I make sure I have plenty of water at my fingertips, so that it does not quickly become gummy and gooey.
07For beef, the same method, use the pan drippings.
08For something with no fat, you can use butter, flour and, water.
09To make a brown roux (for brown sauce) follow the same instructions, but cook until the butter and flour become a medium brown.
10A white roux (for white sauce), stop cooking it as soon as it turns from white to a hint of a golden color. I usually use milk, instead of water, in a white sauce.